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For pork,chicken,exotic meats we boil the meats for 2-6 hrs,add vegetables,spices and herbs for each type of tamales.For cheese tamales the filling is made with quesso fresco and pickled jalopenos,for beans and cheese the filling is made with a mixture of tuscan beans and quesso fresco. The dough is made with corn flour,vegetables and chicken stocks,butter,ancho and guajillo peppers,caramelized garlic,less than 2% salt.